When and where is the new Café Tanaka store opening?

It will open on Wednesday, June 17th, on the B1 floor of the Isetan Shinjuku main building.

What special products are being released for the opening?

Two types of exclusive cookie tins will be released: 'Bijou de Biscuit Petit MacMillan' and 'Biscuit Witch Ensemble ~Raisin & Yuzu~'.

What is the theme of the new exclusive cookie tins?

The theme is 'Living Together' (ともに生きる), reflecting the use of ingredients from various parts of Japan and the world, and the idea of giving new value to non-standard fruits.

Who is the chef behind Café Tanaka?

The grand chef patissier is Chihiro Tanaka, who trained in France and aims to create French pastries that pair well with the coffee from her family's business.

What is Café Tanaka's philosophy on making sweets?

They focus on using safe, body-friendly ingredients sourced directly from producers, respecting their stories, and creating sweets that maximize natural flavors using traditional French techniques.

AI News NQ Analysis

【关东2号店】源自名古屋的咖啡甜点店「Café Tanaka」6月17日（三）于伊势丹新宿店开幕

尚無 AI 分析資料。

常見問題

Q: When and where is the new Café Tanaka store opening?: A: It will open on Wednesday, June 17th, on the B1 floor of the Isetan Shinjuku main building.
Q: What special products are being released for the opening?: A: Two types of exclusive cookie tins will be released: 'Bijou de Biscuit Petit MacMillan' and 'Biscuit Witch Ensemble ~Raisin & Yuzu~'.
Q: What is the theme of the new exclusive cookie tins?: A: The theme is 'Living Together' (ともに生きる), reflecting the use of ingredients from various parts of Japan and the world, and the idea of giving new value to non-standard fruits.
Q: Who is the chef behind Café Tanaka?: A: The grand chef patissier is Chihiro Tanaka, who trained in France and aims to create French pastries that pair well with the coffee from her family's business.
Q: What is Café Tanaka's philosophy on making sweets?: A: They focus on using safe, body-friendly ingredients sourced directly from producers, respecting their stories, and creating sweets that maximize natural flavors using traditional French techniques.